Prep time: 30-60 minutes (depending on rice blend)
Servings: 8
Ingredients:
4 cups veggie stock (do a site search on “veggie stock” to get my recipe)
2 cups rice (your favorite blend)
2 tbsp. extra virgin olive oil
1 medium-sized zucchini sliced
4 scallions sliced ¾ of the way up
4 oz. baby portabella sliced
15 oz. cooked, rinsed, and drained chickpeas
2 tsp. garlic
2 tsp. Italian seasoning
1 tsp. sea salt
fresh basil garnish
Cook rice with the veggie stock in a stockpot (time will vary depending on rice blend). Drizzle olive oil in a large sauté pan, and add zucchini, scallions, portabellas, and seasonings. Sauté for 20 minutes on medium high stirring frequently. Add rice and chickpeas to the sauté mixture and mix thoroughly. Add salt and pepper to taste. Plate and garnish with basil.
